Here’s a classic homemade buñuelos recipe—crispy on the outside, soft inside. This version works well for many Latin styles (you can tweak it slightly depending on your country).
Homemade Buñuelos
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp sugar
- 1 large egg
- 2 tbsp melted butter (or oil)
- ¼–⅓ cup milk (add gradually)
- Oil for frying
Optional flavorings
- ½ tsp vanilla
- ½ tsp cinnamon or anise
Instructions
- Mix dry ingredients
In a bowl, combine flour, baking powder, salt, and sugar. - Add wet ingredients
Add egg, melted butter, and milk little by little. Mix until a soft, smooth dough forms. - Rest the dough
Cover and let rest for 15–20 minutes. - Shape
Roll dough into small balls (about golf-ball size).
For flat buñuelos, roll thin circles instead. - Fry
Heat oil to medium (170–175°C / 340–350°F).
Fry buñuelos, turning often, until golden brown and puffed (2–3 minutes). - Drain & serve
Remove and drain on paper towels.
Toppings & Serving Ideas
- Sprinkle with powdered sugar
- Drizzle with honey or syrup 🍯
- Coat with cinnamon sugar
- Serve with chocolate or dulce de leche
Tips
- Oil not hot enough = greasy buñuelos
- Oil too hot = brown outside, raw inside
- Keep dough soft but not sticky
If you want a Colombian cheese buñuelo, Mexican thin & crispy, or no-yeast version, tell me which style you’re aiming for 🇨🇴🇲🇽
